In Chinese culture, where the saying goes, “民以食为天 (mín yǐ shí wéi tiān)“—”for the people, food is heaven”—the role of the 厨师 (chúshī) is profoundly important. A chef is not merely someone who prepares food; they are a custodian of cultural heritage, a practitioner of a respected art form, and a key figure in social life. The contrast with Western culture is subtle but significant. While the West has “chefs” and “cooks,” with “chef” being the more prestigious title, the term 厨师 (chúshī) is the default for any professional and carries the respected suffix “师” (master). A great Chinese chef is revered not just for innovation (like many Western celebrity chefs), but for their ability to perfectly execute and preserve dishes that have been passed down for centuries. They are masters of a specific regional cuisine (e.g., Sichuan, Cantonese, Hunan), and their skill is seen as a disciplined craft akin to calligraphy or martial arts. A 厨师 (chúshī) connects people to their history and region through the universal language of flavor.
厨师 (chúshī) is the go-to term for a professional cook in any setting.